Carrot Soup Recipe
This creamy carrot soup is smooth, rich, and full of comforting flavor. Sweet carrots are cooked with onion, celery, garlic, and savory bacon, then blended until silky and finished with milk and cream. It is an easy one-pot soup recipe that makes a cozy lunch, dinner, or starter.
Servings: 8
Calories: 245kcal
Ingredients
- 6 oz bacon chopped
- 1 large yellow onion diced
- 1 celery rib diced
- 2 lbs carrots peeled and cut into 1/2-inch slices
- 2 garlic cloves minced
- 2 tsp sea salt plus more to taste
- 1/8 tsp black pepper plus more to taste
- 4 cups chicken stock reduced-sodium or broth
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 2 tbsp parsley chopped, optional for serving
Instructions
- Cook the chopped bacon in a large pot or Dutch oven over medium heat until browned and crisp. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the onion, celery, and carrots to the pot. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens.
- Stir in the garlic, sea salt, and black pepper. Cook for 1 minute.
- Pour in the chicken stock and bring to a simmer.
- Partially cover the pot and cook for 20 to 25 minutes, or until the carrots are very soft.
- Blend the soup until smooth with an immersion blender, or carefully puree it in batches in a regular blender.
- Stir in the milk and heavy cream. Taste and add more salt or pepper as needed.
- Serve warm topped with the cooked bacon, parsley, or an extra drizzle of cream.
Notes
- When using a regular blender, blend hot soup in batches and do not fill the blender more than halfway.
- Add the milk and cream after blending, then heat gently without boiling for the smoothest texture.
Nutrition
Calories: 245kcal | Carbohydrates: 18g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 983mg | Potassium: 598mg | Fiber: 3g | Sugar: 9g | Vitamin A: 19286IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 1mg